Title: Easy Borscht Soup
Categories: Soup
Yield: 4 Servings
| 15 | oz | Beets red,cooked,cubed |
| 2 | tb | Butter |
| 1 | lg | Onion,finely chopped |
| 6 | oz | Cabbage,cut fine in strips |
| 2 | tb | Wine Vinegar, red |
| 2 | | Tomatoes,peeled,cubed |
| 1 | ts | Sugar |
| 4 | | Parsley twigs,tied together |
| 1 | | Bay Leaf |
| 1 1/16 | qt | Vegetable broth |
| | | Salt |
| | | Pepper |
| 1/2 | c | Sour Cream |
| 1 | bn | Dill, chopped |
1. Saute the onion in the butter;add the beets and the cabbage and saute.
2. Add the rest of the ingridients, cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed; remove parsley and
bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in
the middle
and sprinkle with dill. Serve hot. Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098